Savory Fried Pork And Cabbage Gyoza Recipe

Most people don't know that you don't have to go out to a Japanese restaurant to enjoy quality gyoza, and it can be made in the comfort of your own home. One of the most well-known appetizers in the world of Asian cuisine is undoubtedly pork gyoza. It can be steamed or fried, but our personal preference is to fry it because the crisp outer shell is to-die-for. Gyoza is similar to a pot sticker, but Gyoza has a thinner skin and is smaller in size.

Food developer and chef Tommy Leung of HakkoBako developed this recipe, which is packed with quality ingredients. The recipe creator says that he loves this appetizer because putting the gyoza together is "surprisingly therapeutic." 

"You can also gather your friends or family around the table and fold them together which is always a lot of fun since people always come up with their own ways of folding them together and experimenting with different shapes," Leung shares. Sounds like a good time to us! 

Now, put on your chef hat and keep scrolling to find out how to make this incredible appetizer in a short amount of time.

Surprisingly, there are not a ton of ingredients that you need to get for this tasty appetizer. You'll just need minced pork, a small cabbage, dumpling wrappers, and chives. In terms of sauces, get some sesame oil, vegetable oil, soy sauce, and Chinese black vinegar. Last but not least, you'll grab ginger to grate and salt. Go ahead and have a little water on hand as well.

If you are not a big fan of pork, recipe developer Tommy Leung says you can sub chicken or veggies. "I would use chicken thighs that have a bit more fat and flavor in them and also add a bit of cornstarch to avoid the chicken getting too dense or compact after cooking," Leung said. "For a vegetarian version I would replace the pork with fresh shiitake mushrooms that are packed with flavor." 

First, you'll want to get out a cutting board and wash your cabbage. Slice it thinly and sprinkle a half teaspoon of salt over it once it's cut. Let it sit for about 10 minutes before squeezing all of the water from it. Then, you'll mix the salted cabbage with your minced pork, soy sauce, chives, sesame oil, and grated ginger in a bowl. 

Here comes the fun part. Get out your dumpling wrappers and fill the center of them with about one teaspoon of filling. Place the spoonful in the center of the wrap. Then, dip your finger in the cup of water, and wet the edges of the dumpling wrapper to help it seal. Leung recommends a finger over a brush to apply the water. "It's much easier and faster to use your finger rather than brushing on the edges, I have found," Leung says. 

This is the trickiest part of the process, but once you get a few done, you'll be a pro! To wrap the dumplings, start by folding the wrapper in half and then pinching shut one corner. Next, fold in the side of the dumpling wrapper closest to you to make a fold and then pinch it closed. Continue to the end of the dumpling, pinching to seal the entire thing. 

Grab your favorite pan and add some vegetable oil to it. "I prefer a non-stick pan for these over cast iron skillets since you want to get that crust and sear on the dumplings but if you bring it too far or too high of a heat they will burn and be ruined," Leung says.

Place the dumplings in the pan and let them fry for about two to three minutes. After the initial fry, add one-fourth cup of water to the pan. Cover the pan with a lid and let it steam for about four minutes. Remove the lid and let the dumplings finish cooking for about one to two minutes until the water evaporates. Serve this delicious dish with Chinese black vinegar for the dipping sauce. Leung says that a "tangy and fresh" ponzu sauce would also be great for serving. 

If you have leftovers then you're in luck, because recipe developer Tommy Leung says that these are great after freezing. "These dumplings also freeze really well so after finished place them on tray lined with baking paper and let them freeze overnight, after they frozen solid you can place them in a plastic freezer bag and they will stay fresh in the freezer for up to 3 months," Leung says. "To reheat them just cook them the same way directly from frozen."